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Preheat your oven to 180C/160C
Fan/Gas 4. Line your muffin tin with 12 paper muffin cups
-
In a large mixing bowl, mash
the bananas with a fork until no large pieces remain.
-
Add the sugar, egg and oil and
mix with a wooden spoon until everything is incorporated.
-
Measure the flour, baking
powder and bicarbonate of soda and salt into a separate
mixing bowl and stir them together with a fork. Once they
are mixed together, dump the dry ingredients into the wet
ingredients.
-
Using a wooden spoon,
carefully mix the wet and the dry ingredients together.
The danger here is over-mixing, which will result in
dense, flat and dry muffins. The best technique for mixing
is to scoop underneath the mixture and pull up gently
instead of stirring around in a circle (like you'd stir a
cup of coffee). Continue mixing this way just until the
dry ingredients have been incorporated. It's fine if there
are a few small streaks of flour in the batter; it's the
large pockets of flour you want to make sure are
incorporated.
-
Spoon the batter into 12 lined
muffin cups. Try your best to ensure you fill the cups
evenly. This will ensure each of the muffins is finished
baking at the same time.
-
Bake the muffin in the oven at
the temperature stated above for about 23-25 mins,
depending on your oven or until they are golden brown.
-
Let them cool in the tins for
about 5 mins and then turn them out on a cooling rack to
cool down completely.
-
These muffins can be stored in
an airtight container for up to 4 days.
DAILY
DINNERS 
